Subj : Re: Sopapillas p.s. a recipe
To : Ruth Haffly
From : Sean Dennis
Date : Mon May 19 2025 18:40:42
-=> Ruth Haffly wrote to Sean Dennis <=-
Hi Ruth,
I've been wanting to go to Hamvention for 20 years but have never had the
chance yet.
RH> Our rally group wemt out to supper as a group last night. I think they
RH> made reservations last year as the restaurant was packed! I had a good
RH> chef's salad but nibbled some of Steve's pickled beets & eggs and pork
RH> rinds.
I've heard about how packed a lot of the eateries around Hamvention get.
I'd make this as I love toffee and cheesecake...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tasty Toffee Cheesecake
Categories: Desserts, Posted
Yield: 8 Servings
18 oz Refrigerated oatmeal cookie
-dough with
; chocolate & butterscotch
-chips
16 oz Cream cheese; softened
2 Eggs
1/2 c Sugar
1 ts Vanilla extract
4 Heath candy bars; (1.4
-ounces each),
; coarsely chopped
Preheat the oven to 350F. Slice the cookie dough into 24 slices and
arrange on the bottom and up the sides of a 9-inch deep-dish pie
plate that has been coated with nonstick baking spray. Press the
dough together, making a uniform crust; set aside. In a large bowl,
with an electric beater on medium speed, beat the cream cheese, eggs,
sugar, and vanilla for 1 minute, until well mixed. Stir in the candy
pieces and pour into the pie plate. Bake for 40 to 45 minutes, until
the center is firm. Remove from the oven and allow to cool. Cover
loosely, then chill for at least 4 hours, or overnight.
Note: To make the cookie dough easier to slice, freeze it for 2 to 3
hours before starting this recipe.
BUSTED BY MEG ANTCZAK 1/21/98
Recipe by: MR FOOD
Posted to brand-name-recipes by Meg Antczak <
[email protected]>
on Jan 22, 1998
MMMMM
-- Sean
... What do you mean? You actually read this tagline?
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
